MINI ANGEL FOOD PAN RECIPES
MINI-PAN ANGEL FOOD CAKE RECIPE - FOOD.COM
Make and share this Mini-Pan Angel Food Cake recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 mini-cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
- Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
- Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
- Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
- Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!
Nutrition Facts : Calories 272.1, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 170.8, CarbohydrateContent 60.3, FiberContent 0.4, SugarContent 42.2, ProteinContent 6.7
MINI ANGEL FOOD CAKES FOR TWO RECIPE - FOOD.COM
I got this recipe off of the package that contained 2 mini angel food cake pans (4 1/2 X 2" ). I made 1/2 of the recipe for one cake and it turned out perfectly and would serve 2-3 for one cake. I served it with fresh strawberries, ice cream and whipped topping and it was a hit.
Total Time 37 minutes
Prep Time 15 minutes
Cook Time 22 minutes
Yield 2 mini angel food cakes, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Sift flour with 1/3 cup sugar 3 times.
- In a large bowl, beat egg whites and salt with electric mixer until foamy; add cream of tartar and beat until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar and beat until stiff peaks form; fold in vanilla. In two additions, gently fold in flour mixture until just combined. Divide batter between the two pans; place on sheet pan.
- Bake 20 to 22 minutes or until browned and toothpick inserted comes out clean. Invert pans on cooling grid to cool. Loosen cakes from pans with spatuals; remove from pans.
Nutrition Facts : Calories 410.2, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 188.7, CarbohydrateContent 91.4, FiberContent 0.8, SugarContent 67.2, ProteinContent 10.4
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